Smoked Beef Brisket - Award Winning

1 whole, untrimmed beef brisket, 7- 8 kg
2 cups Beef Marinade Injection
1⁄2 cup SIDS HOT WORCESTER SAUCE
1 tbsp SIDS CRAZY SALT
1⁄2 cup Dalmatian Rub
3⁄4 cup Beef BBQ Marinade, warmed
1⁄2 cup IQUE BBQ Sauce
Special Equipment:--
Marinade Injector
Probe thermometer
Heavy-duty aluminum foil,
Disposable aluminum roasting pan
Insulated cooler

Trim the brisket of fat and membrane.
Inject the brisket evenly throughout the point and flat with Beef Marinade Injection.
Rub SIDS HOT WORCESTER SAUCE all over the brisket. Generously rub top, bottom and sides of brisket with SIDS CRAZY SALT. Wrap tightly with plastic wrap and refrigerate for 6 hours.
Remove brisket from the plastic wrap and apply a second layer of SIDS CRAZY SALT, then rub evenly with Dalmatian Rub. Let sit at room temperature for 30 minutes.
Prepare smoker and bring temperature to 120°C. Beef can handle a more assertive smoke, and we recommend either hickory or pecan as the smoke wood.
Place the brisket on the smoker, fat-side up and smoke for 6 hours.
Turn the brisket over. Apply a light dusting of SIDS CRAZY SALT to the flat. Cook for 2 hours, until the internal temperature registers approximately 77°C.
Prepare for the wrapping step. Have handy a probe thermometer, 45 cm pieces of heavy-duty foil, and warm Beef BBQ Marinade.
Remove brisket from smoker. Form a “boat” with two pieces of foil. Place the brisket fat-side down into the boat. Insert the probe thermometer into the thickest part of the flat, in the same direction as the brisket’s grain. Pour Beef BBQ Marinade over the brisket. Wrap the third piece of foil tightly around the brisket, removing as much air as possible.
Return brisket to the smoker and increase temperature inside the smoker to 140°C. Cook until the internal temperature is 93°C. This should take approximately 2 hours more, for roughly 10 hours total cooking time. Another way to gauge whether the brisket is done is to check for fork tenderness. If a fork can slide into the meat with almost no resistance, it is ready.
Remove brisket from foil and pour accumulated juices into a cup or bowl. Place the brisket fat-side up on the foil. Allow the meat to release its steam by resting for roughly 10 minutes. (If you don’t do this, the brisket could overcook during its resting phase) Pour the reserved marinade over the brisket and wrap tightly in foil. Place the meat in an empty cooler (with no ice), and let it rest for 2 hours.
To Serve: In a small saucepan over medium heat, warm IQUE BBQ Sauce. Remove the brisket from the foil, reserving the juices. Using a sharp knife, separate the point section from the flat. Slice the point into 1.7-cm cubes and place into a disposable aluminium pan. Toss with IQUE BBQ Sauce, cover with foil, and place back on the smoker for 30 minutes.
Trim some of the excess fat off the back of the flat, leaving an even 6 mm of fat. Turn the brisket over and carve pencil-thin slices. Brush each slice with the reserved marinade and sprinkle with another dusting of SIDS CRAZY SALT. Fan slices on a platter, sprinkle the burnt end cubes around the edges, and serve.